Recipe swap: garlic

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Whether you prefer a gentle, warming risotto or a blow-your-socks-off pickled salad dressing, this week we'd love to hear your most adventurous GARLIC recipes. Share your recipe here by noon on Wednesday 19 March and our favourites will be published in Cook on Saturday 29 March.

About the recipe: We were camping near Aix-en-Provence, in the south of France for a local theatre festival, as voluntary cooks for the event crew of 50+ people. As days went by there were lots of stale bread leftover, but other ingredients were slowly running out - that’s when we came up with this recipe, using the French's favourite garlic and fresh thymeto produce this delicious savoury bread and butter pudding or dauphinoise baguette. We have since used this in many occasions when we have baguette or bread leftover, as an alternative to two traditional dishes! For reference the recipe is for 1 whole baguette, you can simply cut the recipe in half or a third etc. depending on how much baguette you have left from the many picnics to come!

Roasted garlic is a delicious addition to this soup. The earthiness of the beetroot is a match for the garlic, and the coriander oil cuts through the sweetness.

3 large beetroot about 550g, peeled and chopped

1 onion, chopped

1 celery stick, chopped

1/2 a garlic bulb, cut horizontally

750ml chicken stock

2 tbsp olive oil

salt and black pepper

For the oil

A handful of coriander

1 tbsp lemon juice

4 tbsp walnut oil

salt and black pepper

Oven 200C/400F/gas 6

Wrap the garlic in some foil, with a drizzle of olive oil and roast for 20 minutes or until soft. When cool squeeze out the cloves.

Place all the ingredients for the coriander oil in a blender and blitz until smooth, season.

Heat the oil in a saucepan, add the onion and celery and gently fry until beginning to soften. Add the beetroot and a splash of water, cover and sweat for 10 minutes. Add the stock, bring to the boil, then simmer until tender. Leave to cool slightly then transfer to a blender along with the garlic cloves, season and blend until smooth. You might need to add a little more water if you find it too thick..

Don't be alarmed by the ridiculous amount of garlic used in this recipe - while raw garlic can be pungent, sharp, and fiery, roasted garlic is deliciously mild, sweet and creamy and will not give you that unpleasant 'after-breathe' of raw garlic!

In this recipe, roasted garlic added to ricotta with a touch of honey makes a great topping for a summery pizza. The garlic ricotta cream can be prepared ahead to make a light and refreshing dish for a quick supper during weekdays or simple brunch at the weekends! Recipe below also works well on puff pastry.

Recipe makes 2 medium pizzas

Ingredients

1 garlic bulb

1 tsp olive oil

200g ricotta

300g spinach

60g pecorino, shaved

1 tsp honey

2 medium pizza bases

2 eggs (optional)

Salt and pepper, to taste

1. Prepare the roasted garlic: Preheat oven to 200C. Peel away the outer skin layer only of the garlic bulb and cut off the top of the cloves to expose the top tip of the garlic cloves. Place garlic in a baking tin and cover it with olive oil. Cover it loosely with aluminium foil and bake for 30 - 40 minutes. If this is your first time making this, check from time to time to make sure that garlic is not burnt, as burnt garlic can be quite bitter and unpleasant. Once garlic is cooled, simply squeeze 8 - 10 garlic cloves (if you have any leftovers, simply add to a bit of yogurt or creme fraiche with fresh parsley to make a simple dip) out of its skins and mash with a fork. Mix roasted garlic with ricotta and 1 tsp honey. Season well with salt and pepper, to taste.

2. In the mean time, blanch spinach in a pot of lightly salted boiling water for 3 minutes. Drain and run under a cold water tap to stop it from further cooking. Squeeze out as much water as possible. Roughly chopped the spinach. Set aside until needed.

3. Spread the garlic ricotta mixture evenly on the pizza bases (about 1cm away from the edges). Dot the pizzas with teaspoonful of spinach, roughly evenly spaced around the pizzas, followed by shaved pecorino. If desire, break an egg on to the middle of each pizza. Season with freshly ground sea salt and pepper, to taste.

4. Bake in the pre-heated oven for 12 - 15 minutes or until the topping is golden brown and just bubbles, and the crust is lightly golden brown.

If you are an adventurer, if you dare to wander where others fear to tread, this is a dessert you will want to try.....just because it's there.

Serves 4

For the cream

300 ml single cream

1 egg

2 egg yolks

50 g caster sugar

1 garlic clove, peeled

For the garlic caramel

Half a head of garlic, peeled

1 teaspoon olive oil

1 tablespoon sugar

Preheat the oven to 180 degrees or gas mark 6.

In a bowl whisk the egg and egg yolks until thick and pale.

In a saucepan, over a medium heat bring the cream and the garlic clove to the boil. Remove from the heat and allow to cool slightly then whisk the cream into the eggs and sugar. Strain the mixture into a jug, discard the garlic clove. Divide the mixture into four dishes. Place the dishes in a bain-marie and bake in the oven for ten minutes or until lightly set.

Remove from the oven and allow to cool. Meanwhile pass the peeled garlic cloves through a garlic press. Heat the olive oil in a frying pan. Add the garlic and the sugar and cook until golden and then use the garlic caramel to top each of the four dishes.

Garlic and rosemary work really well together and are often baked with roasted potatoes, sprinkled on fries, or added to a deliciously sweet homemade mayo. In this recipe, though, we have opted for the aromatic and earthy celeriac. Unlike celery – its ‘relative’ – which has a sharp and sometimes harsh flavour, celeriac has a mild and slightly peppery and sweetly nutty flavour, which helps bring out the fragrance of garlic. Eat these röstis the Alpine way - topped with heaps of grated cheese and grilled for a couple of minutes. Alternatively, they are great topped with poached eggs and wilted spinach, creme fraiche. Serve with a salad.

Recipe makes 4 - 6 rösti, depending on size.

Ingredients

500g coarsely grated celeriac or cut into matchstick size (to prepare celeriac, trim off the base, and peel off the skin before grating / cutting)

2 cloves garlic, minced

1 – 2 sprig of rosemary, leaves only, roughly chopped

1-2 cloves garlic, skin removed and lightly crushed

Butter and vegetable oil, for frying (combination preferred)

Salt and pepper, to taste

Lemon juice, to taste (optional)

1. Coarsely grate celeriac or cut into matchstick size and place in a bowl lined with a clean towel. Sprinkle salt onto the celeriac to draw out water. Set aside for 10 minutes.

2. Wrap celeriac with the towel and squeeze out as much water as possible. Add minced garlic, chopped rosemary, salt and pepper to taste ( you probably won't need extra salt at this stage). Mix well.

3. In a frying pan, heat 1 Tbsp vegetable oil plus 1 Tbsp butter. Brush the pan with a clove of crushed garlic and leave the garlic in the pan throughout the cooking. Add 1/4 of the celeriac mixture into the pan and shape it into a flat cake. Cook for about 10 minutes until the base is golden and crisp. Flip and cook for a further 10 minutes or so until the other side is also crisp. Continue with the rest of the celeriac mixture (use extra vegetable oil and butter and smashed garlic as needed).

4. After platting the rösti, add a squeeze of lemon, if desire. Great topped with poached eggs and wilted spinach or creme fraiche. Alternatively, top with grated cheese and grill for about 5 minutes or until cheese is melted and turned lightly golden brown. Serve with leafy salad.

About the recipe: It is unconventional, but a few years ago we weren't used to chocolate with ginger, or cardamom either. We first experimented with raw minced garlic, but the resulting truffles were way too pugent. We then decided to use roasted garlic, which is a lot sweeter and creamy. It does take courage to get used to the idea, but we promise you a pleasant surprise (and it doesn’t give you an after breathe!).

Ingredients

2 cloves garlic

200g white chocolate, broken into 2cm pieces

50ml double cream

25g unsalted butter

Lemon, zest only

Cocoa powder or desiccated coconut for coating

Directions

1. To prepare the garlic, preheat the over to 200 C. Peel away the outer layers of the garlic bulb skin, and cut off the top of the cloves (approximately 0.5cm - 1cm), such that the inside of the cloves are exposed. Place garlic bulb in a baking tin, and cover it with a teaspoon of olive oil. Cover the garlic loosely with aluminium foil, and bake for 40-45 minutes. Check from time to time to ensure that the garlic is not burnt – burnt garlic can be very bitter and unpleasant. Once the garlic is cooled, simply squeeze out two cloves of garlic out of the skins, and mash it with a fork.

2. In a hot water bath, melt together white chocolate, double cream and unsalted butter. Add lemon zest and mashed roasted garlic and stir until everything is well mixed. Place the ganache in the fridge for 2 hours to set.

3. Once the ganache is set, using two spoons, scoop the ganache into 1 inch balls. Immediately roll in a shallow bowl filled with cocoa powder or desiccated coconut.

4. Keep the truffles in the fridge. Remove from the fridge 5 – 10 minutes before serving.

When I saw the recipe swap this week, I was so excited because I'd just found a patch of wild garlic in the middle of my town. I decided to make these little arancini because honestly, there's nothing more satifying then crispy creamy garlicy balls of delicious, is there?

5tbsp butter

1 finely chopped medium white onion

210g arborio rice

125ml of dry white wine

0.1g saffron power (a pinch if using whole stigmas)

Roughly 750mls good chicken stock

75g grated parmigiano reggiano

2 cloves of garlic

Flour

1 beaten egg

Breadcrumbs

Salt to taste

Put half the butter into a wide bottomed saucepan and add the onion. Fry until translucent and starting to colour on edges then add the rice. For a couple of minutes, lightly fry the rice and then add the wine. Let the mixture absorb the wine, stirring occasionally, and only then proceed to add some of your stock. Add the saffron along with your first addition of stock. Continue to add your stock until the rice is just al dente, at which point add your cheese and remaining butter until fully incorporated. I found I didn't need to add salt because of the stock and cheese, but you might wish to. If you wanted to eat this just as a risotto (perhaps with osso buco) then add the garlic, chopped as fine as possible, into the mixture and serve. However, I wanted a bit more of a kick and wanted to make arancini. I left the mixture to cool, added the garlic, rolled the rice into balls then flour-egg-and-breadcrumbed them before deep frying until golden brown (or orange, as their name suggests).

I decided to enjoy mine with a nice homemade lemon and wild garlic mayonnaise.

Mexican style salsa delicious slathered on meats, seafood, corn on the cob, tacos, tortillas, beans, cheese and crusty bread, even as a side to salads. Once made it will last in the fridge for up to 5 days – but its doubtful you will let it sit there that long.

INGREDIENTS:

2 whole bulbs of garlic

Olive oil

1 red onion

1 tin chopped tomatoes

1/4 cup water

1/2 cup pickled jalapeno

Handful coriander, including stems

1 tsp black treacle

1 fresh red chill

Juice of 1/2 lime

Salt and pepper

1 small onion

Salt and pepper

METHOD:

1. Preheat oven to 200C - 400F – Gas Mark 6.

2. Remove any unnecessary flakey white skin from the garlic bulbs. With a sharp knife, gently cut the top off the head of garlic, exposing a little of each garlic clove. Using this method means once the garlic is soft and roasted perfectly you can just squeeze each clove easily out of its skin.

3. Rub bulbs in olive oil and wrap in foil or baking paper. Roast in the oven anywhere from 25 – 35 minutes depending on the size of the bulbs.

4. Remove leaves from coriander, chop and set aside. Chop the stems finely.

5. Fry chopped onion in a saucepan for 5 minutes. Add coriander stems and chilli, cook a further minute. Now add tomatoes and water, bring to the boil then simmer with a lid on for 10 minutes.

6. Remove garlic from oven and squeeze cloves out from the bulb. Rough chop the garlic along with the jalapeno.

7. Add chopped garlic, jalapeno, treacle, half the coriander leaves, lime juice, salt and pepper to the tomato sauce and cook on a low heat for a further 5 minutes.

8. Remove from heat and stir in the remaining coriander leaves, Set aside to cool and then refrigerate. Salsa is best eaten cold. Will keep in the fridge for up to a week.

This fabulous recipe is dedicated to a wonderful husband who grows the most delicious elephant garlic and provides us with the fattest, tastiest bulbs. After roasting these succulent bulbs we whizzed them with fresh coriander and a dash of spices to discover the quickest easiest way to a phenomenal dish. Slather on warm pitta bread, jacket potatoes or in our case hot, oven-roasted field mushrooms. Enjoy xxx

(We used 50g fresh coriander but we are coriander freaks and it does taste glorious but start with 40g, that may well be sufficient for you)

Serves 4 as a starter or 2 greedy enjoyers!!!

Prepare the oven by heating to 180C, gas mark 4

Have ready either 1 baking sheet or a square of tin- foil able to take a few garlic cloves

1 whole fat head of garlic or in our case 4 enormous cloves of elephant garlic

2 tablespoon olive oil

1 x 400g tin of salted chick peas

40g – 50g fresh coriander + a little to decorate

2 tablespoons tahini

¼ teaspoon ground cumin

¼ teaspoon ground coriander

½ teaspoon ground paprika with extra to decorate

Zest 1 whole lemon

Masses of freshly milled salt and pepper to taste

1 black olive optional for decoration

Clean the garlic, if dirty, by brushing well. If you are using a head of garlic cut across and brush with one of the tablespoons of olive oil. If you are using elephant garlic merely brush with oil and place on a roasting tin or wrap in foil. Bake for approximately 40 – 45 minutes or until the garlic is really tender and the luscious contents ooze out. Allow to cool slightly or use gloves, and squeeze the unctuous roasted garlic out of their skins into a processor with the remaining ingredients and wiz until gloriously smooth. Season well with salt and pepper. Turn the mixture into a decorative bowl. Add a little paprika and coriander to adorn with the black olive. Enjoy dipping with plenty of laughter.

During the war there was little if any meat to speak of and where it was available it was usually the cheapest cuts, no doubt rancid but still much needed... this dish, which has been handed down through our family must have had its influences in both france and poland but I imagine the great amount of garlic was probably to mask the smell of the meat so you need to find a cheap cut of beef, the skirt would have been traditionally used but a nice piece of brisket would work just as well. You will also need a casserole dish with a tight fitting lid and an oven that has a low, non-fan setting of 80C.

this dish can often go wrong if you don't follow the steps but you know your own oven better than me, plus i'm giving you a 'word of mouth' recipe, nothing was ever written down like this so don't be slavish to my rules either... relax into it all and enjoy the process.

I made this for 6 guests:

1 cut of brisket (approx 900g)

1 large garlic bulb (roughly 15 cloves) - peeled and crushed

2 tablespoons sea/kosher/rock salt

1 glass red wine (optional - read on...)

you need 24hrs to make this dish so start the evening before you want to eat by rubbing the beef with the crushed garlic and salt, place it in a bowl, cover with cling-film and leave to marinade until the morning

the next morning, if you want to eat at 8pm then at 8am place the marinated beef in a casserole dish with a tight fitting lid, pour over the wine (this is not in the original recipe but I think much needed) place the lid on tightly (you can even use a little foil too if unsure) and place in an oven on 80C (no fan) for 12 hours after 11 hours your house should be filled the most incredible fug of garlic beef... take it out of the oven and set aside, still in the covered dish whilst you make your choice of starchy side dishes or salads, then once you're ready to eat place the beef on a wooden board, shred and serve

Pound two to three garlic cloves in a mortar with a small handful (about 20) of skinned almonds, and add in increments a handful of flat-leaf parsley, three small glugs of olive oil and the juice of half a lemon. Pound away until it's all amalgamated and becomes a wonderful, fiery green slurry that is wonderful slicked over fish, but it can be used on practically anything that needs some character and colour.

Gluten free multi wholegrain bites with soft and moist inside and slightly crunchy outside. These savoury bites with real hint of garlic are ideal as a snack, but it would go perfectly with mushroom or spinach soup.

Ingredients

¾ Cup porridge oats

½ Cup brown rice flour

½ Cup Almond flour

1 Cup water

¾ tsp Salt

½ tsp Baking powder

½ tsp Bicarbonate of soda

12 Garlic cloves, finely chopped

8 Sun-dried tomatoes, finely chopped

1 tsp Rosemary leaves, finely chopped

Method

Pre-heat oven to 180°C/350°F/gas mark 4.

Soak porridge oats in water for 30 minutes. Add salt and mix. Then add brown rice flour, almond flour, baking powder and bicarbonate of soda to it and mix well.

Tip in finely chopped garlic, sun-dried tomatoes and rosemary leaves. Give it a good stir and combine well.

Line a baking tray with greaseproof paper. Spray the paper with oil to avoid sticking.

Wet both hands with water and divide the mixture into small bite size balls. Wet your hands before making each ball and place them on greaseproof paper, making sure there is enough gap between each ball.

Bake for 15-20 minutes or until tops are golden brown. Baking time may vary depending on the size of ball.

Allow to cool them on the paper itself for 5 minutes. Then transfer them on to a wire rack to cool completely.

The soup is pretty creamy so the chilli oil drizzle works really well by cutting through the rich soup. Don’t be alarmed by the amount of garlic used here – the roasting process will lessen the garlic flavour. Recipe can be found here: http://theeverydayvegetarianuk.wordpress.com/2014/03/14/roasted-garlic-soup-with-chilli-oil/

Key to this dish is making sure you don't burn or overcook the garlic. It makes a lovely punchy side dish - or just simply with some rice. Recipe can be found here: http://theeverydayvegetarianuk.wordpress.com/2014/02/20/pak-choi-with-garlic-and-soy/

This is a great alternative to a traditional side dish (roasted vegetables), and is our savoury take on a traditional dessert (apple crumble). The garlicky crumble is the star of the show - the first version of which used leftover roasted garlic. But crumble should be quick and simple - so we have included the raw garlic option in the recipe below (which is also delicious!). If you do have roasted garlic in hand, it is highly recommended (at greater proportion) as it adds a mild but sweet touch to the dish. Enjoy the crumble with a generous dollop of peppery sour cream. Other vegetables, such as courgette and aubergine also work really well in this recipe, but may require more or less cooking time in step 2 to reduce the juice.

1. Prepare the garlic butter. Mix mashed roasted garlic or minced raw garlic with butter until well mixed. shape it into a round tube, wrap in clingfilm and refrigerate.

2. In a frying pan heat olive oil. When hot, add 1 clove minced garlic, paprika, and a pinch of salt, to taste. Cook for a minute or so, until the garlic fragrant fills the room. Add chopped plum tomatoes and rosemary leaves and sprigs. Cook for about 6 - 8 minutes until tomatoes are slightly softened. Add halved cherry tomatoes, sugar and lemon juice. Cook for a further 2 - 3 minutes until the juice is reduced. Season with salt, to taste. Remove the rosemary sprigs, and set aside to let cool.

3. Meanwhile, prepare the crumble. Mix chilled garlic butter and flour using fingertips until it resembles coarse breadcrumbs (large lumps are desired for the crunchy and crispy effect). Mix in grated cheddar. Season with salt, to taste. Cover the mixture with cling film and place in the freezer for 10 - 15 minutes.

4. Preheat the oven to 180C.

5. Lightly grease a baking tray with butter and fill it with the cooled tomato mixture. Sprinkle crumbles, followed by pine nuts (if using), on top. Bake in the preheated oven for about 25 - 30 minutes, or until the top is golden.

6. While the crumble is in the oven, prepare the sour cream. Simply fold in freshly ground black pepper, to taste, to sour cream and mix well. Refrigerate until needed.

7. When the crumble is ready, let sit in room temperature for a couple of minutes before serving with dollops of the peppery sour cream.

For 250 gr spaghetti, slice thinly 4/5 garlic cloves and fry them in 3/4 table spoons of olive oil until they get a light brown colour (too coloured, they get bitter). Put the garlic and oil on your spaghetti, add grated parmesan. Enjoy!

Rub one clove of garlic on a piece of crusty stale bread (or toasted bread), sprinkle with a pinch of salt and black pepper, finally add a small glug of hazelnut or olive oil... Enjoy with a few grapes and a nice glass of Barbera or Dolcetto wine.

Best sauce ever, from Piemonte, Italy. You need to cook one head of garlic peeled and roughly chopped in about 200 ml of full fat milk until tender, then add about 200 ml of extra-virgin olive oil and about 100 g of salted anchovies (washed), more if you like a saltier taste. Cook everything until the anchovies dissolve, then whizz it in a food processor until smooth. Now cut some lovely fresh veg: peppers, celery, carrots, jerusalem artichokes, radishes and especially cardoon, if you can find it. Put the warm pan in the table and dip in the veg and some lovely crusty bread... Enjoy!